4 Expert Vegan Chickpea Recipes from Renowned Chefs

Chickpeas are a nutritional powerhouse, loaded with vitamins, minerals, fiber, and protein—making them an ideal meat substitute in vegan cooking. As versatile legumes available canned for convenience, they're perfect for home cooks of all levels. We've partnered with experienced chefs from top spots like NENI, BARDAK, EAT.PEASY, and Deus Ex Machina to bring you these foolproof, flavorful recipes. Elevate your plant-based meals with these healthy, restaurant-quality dishes.

1. Classic Hummus

This creamy hummus shines as a spread on wraps, a breakfast cracker topping, or a dip with cucumber and carrot sticks—versatile for any time of day. Our base recipe from restaurant NENI delivers authentic, superior results with endless variations.

Ingredients for 4 servings:

400g cooled cooked chickpeas
100g tahini
40ml ice water
5g salt
15g lemon juice

Instructions:

1. Add ice water and lemon juice to the blender first, then the remaining ingredients.
2. Blend until smooth—longer blending yields creamier texture.
3. Enjoy your homemade hummus!

Customize with chili flakes for heat, roasted beets for pink sweetness, or roasted garlic for depth.

2. Authentic Falafel

A staple in Israeli cuisine, these falafels pair beautifully with grilled veggies, summer salads, pita, hummus, or yogurt dressing. BARDAK shares their pro technique for crispy, flavorful results at home.

Ingredients for 4 servings:

200g drained chickpeas
1 sprig parsley
1 sprig coriander
Pinch of salt
Pinch of cumin
1 tsp ground or roasted coriander seeds
2 tbsp water

Instructions:

1. Soak chickpeas in cold water for 24 hours for optimal creaminess.
2. Drain, rinse, and dry them.
3. Grind with parsley and coriander using a food processor or meat grinder.
4. Mix in salt, cumin, coriander seeds, and water by hand or spoon.
5. Form balls and fry in 170°C oil until golden.

Tip: Garnish with extra coriander seeds for added aroma.

3. Smoky Eggplant Chickpea Stew

Maaike of EAT.PEASY proves vegan food is delicious and versatile. This Rotterdam favorite—delivered sustainably by electric cargo bike—pairs perfectly with spelt couscous salad and falafel.

Ingredients for 4 servings:

2 eggplants
6 shallots
4 garlic cloves
4 tomatoes
400g chickpeas
1 tbsp tomato paste
Half tin smoked paprika puree
1 tbsp harissa
2 tbsp maple syrup
80ml water
4 tsp lemon juice
Fresh parsley and mint sprigs
Cinnamon, cumin, paprika, salt, and pepper to taste

Instructions:

1. Preheat oven to 220°C.
2. Cube eggplants, toss with cumin and olive oil, roast 20 minutes (flip at 10), until golden.
3. Rinse chickpeas. Sauté sliced shallots, chopped garlic (3 min), add diced tomatoes and chickpeas (6 min).
4. Stir in tomato paste, paprika puree, harissa, maple syrup, spices, water; simmer covered. Add water if needed; season.
5. Add roasted eggplant, simmer 2 minutes, finish with lemon juice, parsley, and mint. Serve warm or room temp.

4. Chickpea Jackfruit Burger

Craving burgers? Deus Ex Machina's vegan version uses chickpeas as the base for a meaty patty even omnivores love—ready in no time.

Ingredients for 4 servings:

60g white onion
200g drained young jackfruit
2 garlic cloves
300g drained chickpeas
120g cooked quinoa
20g tahini
120g tapioca
5g salt
10 chives, finely chopped

Additional:

Olive oil
Veganaise
Cooked beetroot
4 vegan burger buns
Lettuce (e.g., romaine)

Instructions:

1. Rinse and dry jackfruit.
2. Sauté chopped onion and garlic until translucent, add jackfruit until shredded. Cook quinoa.
3. Process chickpeas and tahini. Knead with jackfruit mix, quinoa, tapioca, chives, salt, pepper. Chill 30 min.
4. Grill/toast buns. Form 4 patties, fry 10 min, turning for even browning.
5. Assemble with veganaise, lettuce, onion rings, beetroot. Secure with toothpick.